As promised, I’m saving the best new (to me) recipes from each month to share with you all at once. Enjoy!
Herbed Yogurt Biscuits from The Kitchn
My biscuit making is a pretty on and off affair. I go through phases where I’m making them once a week (or more), but I haven’t made any in quite a while. When Brian asked for biscuits to go with the squash soup last week, I checked my recipe collection in Evernote and decided to try out this one. It was a nice change: the yogurt added a tart bite to the biscuits and the dill/parsley mixture was lovely to dip in the squash soup. I used dried herbs, 2 tablespoons of each, in replace of the fresh. Adding to my love of this recipe: they rose really high. I haven’t figured out the magic formula to make that happen every time, but maybe this recipe has it.
Get the recipe: Herbed Yogurt Biscuits
Quarter Pounder Beet Burger from Post Punk Kitchen
The quest for excellent veggie burgers continues. I sometimes shy away from burgers in the winter because burgers say summer to me, but also because many recipes include seasonal produce. But beets? Beets I have access to nearly all year long. Making these burgers took a little prep, as you cook the brown rice, lentils and beets first. I skipped the almond butter because we didn’t have any and added a cornstarch/oil “egg” instead to help bind the mixture. I could not have been happier with the flavor of these burgers (I think the fennel was the key), how nicely they browned (even in a non-stick skillet) and how big the patties were. I made 5, but I could’ve easily gotten 6 out of the mixture. The extras reheated great. I still haven’t decided if the fact that these burgers look like ground beef is a pro or a con, but the taste is definitely excellent.
Get the recipe: Quarter Pounder Beet Burger from Post Punk Kitchen
Double Chocolate Chunk Cookies from Oh She Glows
Sometimes, you just want to make cookies. Sometimes, you’re out of eggs and milk. Sometimes, you actually make use of the vegan baking recipes you’ve saved over the years. Last weekend, I whipped up a batch of these vegan chocolate cookies from Oh She Glows. Ultimately, the dough was pretty dry and I’m not sure if it was connected to the coarseness of my oat flour, which I ground in the food processor. Angela’s recipe suggests adding a couple teaspoons of non-dairy milk if needed; I added at least a quarter cup. Nevertheless, these cookies didn’t bake up too dry and they tasted excellent. Maybe more vegan baking is in my future?
